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27Jan/15Off

Thai-Style Skewered Chicken

Thai-Style Skewered Chicken

Ingredients

      • 4 boneless skinless chicken breasts ( about 5 oz. each)
      • 8 skewers ( metal or wooden, if wooden, soak first)
      • lime wedge, for serving
      • jasmine rice, cooked

Thai Marinade

    • 2 tablespoons Thai red curry paste
    • 2 tablespoons ground coriander
    • 3 tablespoons peanut oil
    • 2 teaspoons ground cumin
    • 2 teaspoons superfine sugar
    • 2 stalks lemongrass, very finely chopped
    • 2 limes, juiced

Directions

  1. Mix the marinade ingredients together in a large bowl. Cut the chicken into 1-inch cubes and add to the marinade. Turn to coat evenly, cover, and refrigerate for 2-3 hours or overnight.
  2. Thread the marinated chicken onto the skewers and reserve the remaining marinade for basting. Cook the chicken on a prepared, medium-hot grill for about 7 minutes on each side, basting with the reserved marinade while cooking. Serve with lime wedges and jasmine rice.
Read more: http://www.food.com/recipe/thai-style-skewered-chicken-474997
27Jan/15Off

Buttercrunch Toffee Shortbread

Buttercrunch Toffee Shortbread

Ingredients

  • 2 1/3 cups all-purpose flour
  • 2/3 cup rice flour or 2/3 cup cornstarch
  • 1/2 teaspoon salt
  • 1 1/2 cups butter, at room temperature
  • 2/3 cup white sugar
  • 2/3 cup packed brown sugar
  • 3/4 cup butterscotch chips
  • 2/3 cup brickle bits or 2/3 cup English toffee bits

Directions

  1. Preheat the oven to 325 and butter a 9-by-13-inch or 9-by-11-inch pan.
  2. Combine the flours and salt in a bowl; in another bowl cream the butter and sugars.
  3. Add the flour 1/2 cup at a time, using a wooden spoon and your finger tips to work in the last of it, if needed.
  4. Work in the butterscotch chips and toffee bits, then spread the dough in the pan.
  5. Bake for 1 hour, then score into bars while hot.
  6. Let cool, then cut completely.
Read more: http://www.food.com/recipe/buttercrunch-toffee-shortbread-109804
27Jan/15Off

Banana Cupcakes With Cream Cheese Frosting

Banana Cupcakes With Cream Cheese Frosting

Ingredients

CUPCAKES

      • 3/4 cup sugar, divided
      • 1/2 cup banana, ripe and mashed well
      • 1/4 cup unsalted butter, softened
      • 1 teaspoon vanilla extract
      • 2 eggs
      • 1 cup all-purpose flour ( 1 cup weighs 4.5 oz)
      • 1/2 teaspoon baking soda
      • 1/4 teaspoon salt
      • 1/4 teaspoon ground nutmeg
      • 1/4 cup buttermilk (I use Saco brand powdered buttermilk, reconstituted.) or 1/4 cup plain fat-free yogurt ( I use Saco brand powdered buttermilk, reconstituted.)

FROSTING

    • 1 3/4 cups powdered sugar
    • 1/2 cup reduced-fat cream cheese, 1/3-less-fat, chilled ( 0.5 cup weighs 4 oz. I use Philadelphia regular.)
    • 1/2 teaspoon vanilla extract

Directions

  1. Preheat oven to 350 degrees F., and spray a 12-cup standard or 24-cup mini muffin tin with non-stick spray. IMPORTANT: If you use paper liners, be sure to spray the insides of the liners or the cupcakes will stick!
  2. CUPCAKES: Mix the mashed banana and 1/4 cup sugar and set aside.
  3. Beat 1/2 cup sugar, butter and 1 tsp vanilla extract at medium speed of a mixer until well blended. Add eggs one at a time, beating well after each addition. Now add banana mixture and beat well.
  4. In separate bowl, whisk together flour, baking soda, salt and nutmeg. Add flour mixture to wet mixture alternately with buttermilk, mixing after each addition.
  5. Bake at 350 deg. for about 25 minutes (mini cupcakes, 12 to 15 minutes) or until a cake tester inserted in center comes out clean. Cool completely on a wire rack.
  6. FROSTING: Beat powdered sugar, chilled cream cheese and 1/2 tsp vanilla extract at medium speed just until blended (do not overbeat). Use the back of a spoon to spread over cupcakes.
  7. Store frosted cupcakes and any leftover frosting in the refrigerator, although these cupcakes don't last long enough to worry about that!
Read more: http://www.food.com/recipe/banana-cupcakes-with-cream-cheese-frosting-158429
27Jan/15Off

Monkfish with Curry Oil

Monkfish With Curry Oil

Ingredients

  • 2 tablespoons vegetable oil
  • salt and pepper, to taste
  • 2 (1/2 lb) monkfish fillet
  • 1 teaspoon curry powder
  • 1/2 cup brewed brewed green tea
  • 1 tablespoon honey
  • 1 pinch cayenne pepper

Directions

  1. Heat oil over medium-high heat in a large nonstick skillet.
  2. Salt and pepper the fish and add to skillet.
  3. Sear fish until brown on all sides, about 5-8 minutes depending on thickness, and remove from pan.
  4. Lower heat and scrape brown bits off pan bottom.
  5. Add curry powder and cook about 2 minutes or until fragrant.
  6. Return heat to medium-high and add green tea, honey, and cayenne.
  7. Bring to a simmer and add fish back to pan.
  8. Cook until sauce is thick and syrupy.
  9. Serve immediately.
Read more: http://www.food.com/recipe/monkfish-with-curry-oil-97651
27Jan/15Off

Fried Brussels Sprouts

Macritchie's Fried Brussels Sprouts

Ingredients

  • 12 ounces Brussels sprouts
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 sprig sweet basil, chopped
  • 1 pinch salt
  • 1 pinch pepper, to taste
  • 1 tablespoon lemon juice (optional)

Directions

  1. Check brussels sprouts for old, tough outer leaves and remove. Slice them in half, especially if they are larger than golf balls.
  2. Heat the olive oil in a large skillet on medium to medium high heat. Add the sprouts.
  3. Fry the sprouts, making sure both sides are browned. Sear them so they are quite dark, then reduce the heat and continue to cook about 5 minutes, shaking the pan periodically.
  4. Add the garlic and when the pan has cooled to medium low heat. Then add the basil, salt and pepper.
  5. Spill a little water in the pan, enough to make a steam, and cover with a lid for the last three minutes to be sure the sprouts are tender.
  6. Put in a serving dish and sprinkle with a little lemon juice if desired.
Read more: http://www.food.com/recipe/macritchies-fried-brussels-sprouts-143051
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